Serves 4.

For the Salad
1 1/2 cups dried pearl (Israeli) couscous (about 3 cups cooked)
3 ounces Red Dog arugula (about half a bag)
1/2 Red Dog cucumber, chopped
2 ounces feta cheese, crumbled, about 1/2 cup

For the Dressing
2 tablespoons fresh lemon juice, about 1/2 large lemon
4 tablespoon extra virgin olive oil
1/2 teaspoon honey
1 tablespoon minced preserved lemon, optional
1 teaspoon dried basil or a handful chopped fresh basil leaves, optional
Sea salt and fresh ground black pepper

Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain then add to a large bowl.

Meanwhile, make the dressing. Whisk lemon juice, olive oil, honey, preserved lemon and basil together until it looks thick and blended. Season to taste with salt and fresh ground black pepper.

Toss the cooked and drained couscous with the dressing then set aside for 5 minutes, stirring occasionally, until cooled slightly. Finish the salad by adding the arugula, cucumbers and feta. Toss well then serve.